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🍰 Juicy Cornel Cherry Cake

527 kcal · 30 min · 4 servings

Ingredients

• 500 g cornelian cherries
• butter (for the pan)
• flour (for the pan)
• 250 g soft butter
• 200 g sugar
• 1 pinch salt
• 5 eggs
• 1 packet baking powder
• 2 tbsp cocoa powder
• 40 g ground poppy seeds
• 400 g flour
• 20 ml kirsch
• 5 tbsp milk
• powdered sugar (for dusting)

Instructions

1. 1. Carefully select the cornel cherries.
2. 2. Rinse the fruits with hot water.
3. 3. Pat the cherries dry with a cloth.
4. 4. Grease a springform pan with butter.
5. 5. Dust the greased pan with flour.
6. 6. Preheat the oven to 180 degrees Celsius fan setting.
7. 7. Beat the butter with the sugar and a pinch of salt until creamy.
8. 8. Mix the flour with baking powder, cocoa, and poppy seeds.
9. 9. Stir in the eggs and the flour mixture alternately into the butter.
10. 10. Add the cherry spirit and milk to the mixture.
11. 11. Knead everything into a soft dough.
12. 12. Fill the dough into the prepared springform pan.
13. 13. Place the cherries on top of the dough.
14. 14. Press the fruits slightly into the dough.
15. 15. Bake the cake in the preheated oven for 45 to 50 minutes.
16. 16. Remove the finished cake from the oven.
17. 17. Let the cake cool down for a short time.
18. 18. Carefully release the cake from the pan.
19. 19. Place the cake on a wire rack.
20. 20. Let the cake cool completely.
21. 21. Dust the cold cake with powdered sugar.
22. 22. Serve the cake.

Nutrition per serving

• kcal: 527
• Protein: 10 g · Fett/Fat: 28 g · Carbs: 58 g